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masterchef australia s18e02
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00:05You
00:40Standing on the gantry yesterday, I was feeling so excited that I was day two cooking, but
00:45now I'm here. The nerves are at an all-time high.
00:49Come on down, everybody!
00:53I have seen the calibre of cooking. They were all so good, and I thought all of them would
00:58just get in and maybe they would send us home. So I really need to make sure I can deliver
01:03today.
01:03I want the apron really bad.
01:05Welcome back to the MasterChef Kitchen!
01:11What a massive start to the competition. Yesterday, Group 1 all cooked their dream dishes, where
01:1910 of you sealed the deal and got your hands on one of those crisp white aprons.
01:24Oh, Group 2. Here we go. Now it's your time to shine. Make sure that you leave nothing behind
01:33the stove, because we've only got another 10 aprons to give out tonight.
01:40Tonight, you have a 50-50 chance of getting an apron. Those are great odds, so take full
01:47advantage of it. As you learn last night, anyone who doesn't receive an apron will get a chance
01:54to cook again tomorrow. But there will be only four aprons on offer.
02:05Pressure is on. The standard is so high, and I'm so determined to earn myself that white apron.
02:13Jess. Hello. How about you?
02:19Very emotional, and it's very surreal, but I'm also similarly, like, ready to go.
02:25Oh, nice. Yeah. Pumped.
02:28Pat. Yo. How are you, mate?
02:30Good.
02:32Breaking it a little bit. I was gonna say, man, are many words.
02:37Emily. What's cracking?
02:42How are you feeling? What's going through your head?
02:44I'm, uh, really excited. Uh, basically, stay calm, stay chill, and show you a little bit
02:51of awesome sauce, so...
02:53Love it.
02:54Love it.
02:56You have 90 minutes to cook us your food dream dish. And, if it's love at first bite, we'll
03:04reward you with a white apron. The pantry's fully stocked, so please, don't hold back.
03:13Are you ready?
03:17Yay!
03:18Yay!
03:19Yay!
03:21Yay!
03:21Your time starts now!
03:27Go!
03:28Go!
03:29Go!
03:30Go!
03:30Go!
03:31Go!
03:31Go!
03:31Go!
03:32I get to cook in the MasterChef kitchen. This is a dream come true, but not only that,
03:36the pantry. I'm so excited to see the pantry!
03:41Oh, my gosh, oh, my gosh. Where is everything?
03:44All right, what do I need?
03:47Parmesan.
03:49Oh, there's too many things here.
03:51I know, I know. It's so intimidating when you first come in here.
03:54Black sesame, black sesame.
03:56Hello, octopus. How you doing?
03:59Oh, hi.
04:00Yeah.
04:01Very, very sorry.
04:03Oh, excuse me.
04:04Whoa.
04:07There we go!
04:10Yeah!
04:15How are you going, Vinny?
04:16Good. How are you?
04:17Good.
04:18Having so much fun being in the MasterChef kitchen.
04:21Although this is a really stressful environment, I'm actually having a great time.
04:29Tomorrow is not promised, so you just have to enjoy every moment.
04:33Oh, they're too.
04:36Hey, Dot.
04:37Hi!
04:37How are you going, girl?
04:38I'm good.
04:39That is so fun.
04:40Yes.
04:42I feel like I'm a bit of a fun cook.
04:44I like flavour.
04:45I like boldness.
04:47Go, Dot.
04:48I love lamb.
04:49I love lamb.
04:50I was actually born in New Zealand, so I feel like lamb for my blood.
04:54I'm cooking a lamb backstrap with ducca, a pea mint and feta hummus, and then a flatbread, of course.
05:02Cooking and food is such a huge part of my life.
05:06I was born in New Zealand.
05:07I moved to Australia when I was five.
05:09I had quite a thick kiwi accent.
05:12You know, I was saying, like, six, and it sounded like different things.
05:16I always struggled reading, but luckily my teacher clocked on that I loved cooking with my mum.
05:24So, you know, while kids were reading, like, Harry Potter, I was given recipes and cookbooks to read.
05:31That's how I learned to read, was reading recipes.
05:34Yeah.
05:36This dish would make a young Dot proud, so I really hope it gets me an apron today.
05:42Yeah, everything's going well.
05:45We've still got enough time, so I'm just trying to stay calm.
05:49And the biggest thing I have to get onto soon is the flatbreads.
05:53I think rolling them, leaving them, and rolling them again is for, like, the perfect air bubbles.
05:57So I'm going to hopefully achieve that today if I roll them out soon.
06:01Woo!
06:01Woo!
06:01We're killing it!
06:03Focus!
06:03Bring!
06:04Bring it home, team.
06:07Hey, can I tell you?
06:08Hi!
06:08How are you doing?
06:10Oh, my God!
06:11Giggly!
06:11Oh, my God!
06:12Can you pinch me?
06:14Oh, my God!
06:16You're cooking something for us, what is it?
06:17It's a straight food.
06:19Okay.
06:19And this is something I've grown up eating in Delhi.
06:21It's called a katori chard.
06:24Okay.
06:24So the katori is made of shredded potatoes.
06:27Inside, it's got hampered chickpeas, and then topped with coriander chutney and tamarind chutney
06:32with mashed potatoes.
06:34Come on, Aliana!
06:35Okay.
06:36I cannot believe I'm actually here.
06:38I grew up with very simple food.
06:40It was mashed potatoes, chicken, some salad, a little bit of bread.
06:43So I'm doing just, like, a refined journey of my life.
06:47Cooking quail, some kind of puree, and a vibrant, beautiful salad to go with it.
06:54It's so much bigger than just food for me.
06:56It's, like, creativity and joy.
06:59I'm very excited.
07:01I want that white egg bread.
07:03So much, so, so much.
07:05I'm making salted egg prawns, so prawns deep-fried with a salted egg sauce that's got
07:10birdseye chili, curry leaf, wrapped in milk, and butter in it.
07:13I think it's a great encapsulation of Malaysia and the cuisine we have.
07:18Trying to keep my nerves under control, but gonna give it my best shot, and we'll see
07:22how it goes, right?
07:25I'm cooking the judges my very good duck noodle, so there's duck.
07:28There's noodle.
07:29There's a sticky soy caramel.
07:31It's delicious.
07:32I hope they love it.
07:34Okay.
07:35Duck's a tricky one to get bang on, so I've got a motor.
07:41Looking good, mate.
07:42Looking good.
07:45All right, we're close there.
07:48We need those spuds, girl.
07:50Need those spuds.
07:50Need those spuds.
07:51Need those spuds.
07:52Pretty well on track.
07:53Just want my sauce to reduce down and intensify a little bit.
07:56Keep an eye on this lamb.
07:58Potatoes are not too bad.
07:59I'm pretty happy with where I'm at.
08:04I'm a very laid-back character.
08:07Bit of a country kid.
08:09I'll play footy and, like, a blokey bloke type of scenarios.
08:14But, like, there's definitely that creative side that a lot of people aren't aware of.
08:20I think the biggest misconception about myself is that I even do cook.
08:25I think a lot of people would be surprised with what type of dishes I can come out with.
08:30The presentation side of cooking is something I'm really passionate about, and that's probably
08:34something nobody's really aware of.
08:38Hi, Pat.
08:39Hey, Pat.
08:40How are you doing?
08:40How are you?
08:41This is pretty surreal.
08:43So, tell us what you're making.
08:44The dish is called bread and fat.
08:45So, I've got sourdough roasted in lamb fat, pom puree, salt-baked beetroots, pea and mint puree, salsa verde.
08:53And it's a dish coming from my nan who would make these amazing roasts but never eat it.
08:58And we'd sit down and ask her, why aren't you eating that?
09:00And she'd go, I've filled up on bread and fat.
09:02Oh, classic.
09:04Oh, that's good.
09:04So, I one day was brave enough to try it.
09:06It was fresh white bread straight through the lamb pan drippings.
09:10And I was like, oh, my God, that's what umami is.
09:13I can still remember that taste in my mouth.
09:15It smells so familiar to me.
09:17So comforting.
09:18Depending on what mood you're in.
09:19So, I just love everything.
09:21You in with a shot?
09:22If I can pull this off and everything's balanced, I love it.
09:26We believe in you.
09:27Not if.
09:27Get it done.
09:29Yes, I will.
09:29Yes.
09:32The food I love to cook is food that means something to me, recreated in a more elevated
09:39way.
09:40All right, we're close there.
09:43As you've seen, time flies in this kitchen.
09:46You've already had 25 minutes.
09:48Get a move on.
10:00Magic things can happen.
10:01Just put me back on there.
10:04Looking really good, fella.
10:06Good knife work.
10:09Just heard through the grapevine.
10:11Pretty sure he's like a mad banker.
10:12Yeah, well.
10:13Come on, Vinny.
10:14Masterchef Kitchen definitely for high stress, tempo environment.
10:18But I'm definitely no stranger to high pressure situations.
10:24I am a registered nurse.
10:27I work in, like, the liver transplant ward.
10:32Some days are pretty difficult.
10:37I've loved my job, like, since I started it.
10:40But there's always, like, that passion of food that I've had that's been there for my
10:44whole life.
10:53I love everything about food.
10:55I love eating it.
10:57So good.
11:01I love making pies.
11:03I love cooking meat and I love making rustic Italian food.
11:08But my dream in the future is to open up my own panini shop.
11:13Just a little humble place, like a hole in the wall type of thing.
11:17And, like, make everything from scratch and make amazing combinations of food between
11:22spreads that people probably haven't seen very often.
11:26The name's been workshopped a little bit, but I think we're going with Vinny's Paninis.
11:34So being on MasterChef is, like, the once in a lifetime opportunity that I'm not going to take for granted.
11:39What is he using over there?
11:41What is it?
11:42I'm, like, intrigued by this.
11:43Yeah!
11:44Go Vinny!
11:45Go Vinny!
11:47Nice to meet you.
11:48What's the dream?
11:49The dream?
11:50Well, I want to open up my own panino shop.
11:52Um, so I'm making my own bread today.
11:54I'm making my own...
11:55Oh, so you're making a panini?
11:56Yeah.
11:57I'm making a poqueta panino.
11:59I know.
12:00I'm looking at everyone else's dish and it's all elegant and I'm giving you a roll, but...
12:06Ten aprons up for granted.
12:07Yeah, I know.
12:08You've got a 50-50 chance of getting one.
12:11And you're making a sandwich.
12:26Ten aprons up for granted.
12:27Yeah, you've got a 50-50 chance of getting one.
12:31Yeah.
12:31And you're making a sandwich.
12:32Yeah.
12:34It's either going to be incredible or an absolute disaster.
12:38I think you're brave.
12:39Yeah, you are.
12:40Very, very brave.
12:42All the best.
12:43Andy's worried that I'm just making a sandwich, but this isn't just a sandwich.
12:47I'm making a pochetta panino, you know, I've got a pochetta in the oven, my own bread,
12:54making my own bocconcini, and then I'll have a salad and a mayo to go with it.
12:59Each element in this panino, I'm making it from scratch,
13:02and it shows the skill and techniques that I have on offer.
13:05Vinny, how we looking?
13:07How's the cheese?
13:08It's getting there. It's getting there.
13:10Oh, wow.
13:12Pressure point for me today will probably be in the pochetta.
13:14I can't be raw, and I want to get some crispy skin on there too.
13:17When I've made my pochetta at home, it's taken at least two hours,
13:21but in a 90-minute cook, that's not going to work.
13:23So I've cut it down smaller, and I hope they cook in time.
13:28Oh.
13:31All right, guys. Keep moving.
13:3450 minutes to go.
13:41I'm just under the pump right now.
13:44I'm making a beef wellington with salted duck egg grosblanc.
13:49So I think the biggest challenge right now is to get everything in there,
13:52and I think I'll be set.
13:54Tonight, I'm cooking a Yemeni feast.
13:57It's multiple dishes, and it's going to be hopefully amazing.
14:01I'll do my best to make it the best ever.
14:03I hope the judges like this, and I hope I can pull it off.
14:07I'm making vanilla eclairs.
14:09So short, sharp, and shiny little darlings to melt in your mouth and treat the judges.
14:18If I pull this off, I'm 100% getting an apron.
14:22Oh, a white apron would mean a lot.
14:26I mean, I wouldn't have left my four beautiful kids
14:28if it wasn't something super important to all of us,
14:30so it would mean the world.
14:32Yeah.
14:33And I live in a little country town called Esperance.
14:36This is my husband, Tim, and then my four lovely kids.
14:40I got married at 18 and two weeks,
14:42and then when I was 23, I had my first kid.
14:45Cool.
14:46I knew even from then, I wanted to choose to be a stay-home mum.
14:51And I'm really proud that I've done that.
14:54But now's the time that I can explore my dreams.
14:57Food is absolutely a lifelong passion.
15:00When I was a kid, if you gave me birthday money,
15:03I'd be like, ooh, I can buy a new cookbook.
15:06I actually have probably 400 cookbooks.
15:11There's always something inside of me that wanted to learn everything.
15:16MasterChef has actually been a driving force
15:18in inspiring me to cook.
15:20And I've been practising for, like, my whole life.
15:25As a mum, I make pretty simple food for the kids.
15:29But when I get to, like, spread my wings,
15:32I love to do more fine dining.
15:36This is a chance for me to prove myself.
15:39I'm ready to give it my all.
15:42Who wants some Oki?
15:43Me!
15:44I'm going to make my family proud.
15:47I am cooking octopus on a red pepper puree.
15:50And I'm going for a real octopus's garden theme.
15:53So I'm going to try and create this little garden habitat for it.
15:56This dish is all about technique and balancing flavour.
16:00I've got the buttery octopus,
16:02the rich and dear puree,
16:04and then on top of that,
16:05I've gone with more fine dining elements.
16:07I've been really starting to, like, delve into fine dining
16:10and all that fun little, like, embellishments that come with that.
16:14To elevate this dish,
16:15I'm making citrus caviar pearls and a squid ink twill.
16:18For my citrus caviar,
16:20it's an agar-agar mix
16:21with a bit of water and the citrus in there.
16:24And I cook out little bits into a cold oil.
16:28As soon as it hits the oil,
16:29it forms this perfect little round cylinder
16:31that pops in your mouth when you eat it.
16:35Although I've been a stay-home mum for the last 13 years,
16:37I have been honing my skills.
16:39I want to prove to myself and the judges
16:42that I belong in the MasterChef kitchen.
16:44Keep going, Hannah. Looking good.
16:46Come on, Petro.
16:48Come on.
16:50Thanks, Luke.
16:52I'm here too.
16:53Oh, sorry, Aaron.
16:55I didn't hear Luke's voice just cut through there.
17:00I'm a bit, you know, nervous now.
17:02A bit chaotic, trying to get everything together.
17:05I'm doing a butterfly trout
17:07and a kind of herb dressing on top
17:09with some pickled red onion, sumac,
17:12on a harissa yogurt.
17:14So the harissa's on now.
17:16This dish represents the food that I grew up with.
17:20Fresh fish,
17:20a lot of Middle Eastern elements.
17:23That's the food I love.
17:24Really excited to be here.
17:26I actually can't believe it.
17:28I've dreamt of this for such a long time.
17:30I've been watching MasterChef since the first season.
17:33It feels completely surreal.
17:35I feel like I'm in a dream state.
17:37Cooking in the MasterChef kitchen for the first time
17:39in front of the judges.
17:41I'm a little bit starstruck.
17:43So has your food dream already come true just by being cute?
17:46Yes, it really has.
17:47Pose right there.
17:49Good luck.
17:51I think she's such an icon.
17:53She's so sweet and generous.
17:56She's just so wonderful, so kind,
17:58and yeah, she's just so sweet.
18:02So I need to put up a great dish.
18:06That's good.
18:07I feel like I'm in a really good space now.
18:09I've got all my elements done.
18:12With this trout,
18:13this will be a boneless whole fish.
18:15So I can really focus on filleting that fish
18:18and then cooking it perfectly.
18:22If you want one of these,
18:24you better hustle.
18:25You only have 30 minutes to go.
18:34That voice coach is paying me.
18:39Bella, what brings you to the MasterChef kitchen?
18:43I've always been inspired by MasterChef.
18:45I remember sitting on the couch at nine years old
18:47watching Laura.
18:48At nine and you were watching Laura?
18:50In season six, yeah.
18:51So how old are you?
18:52I'm 20.
18:54Oh, bless you.
18:55Oh, man.
18:56Okay.
18:57So I'm calling the dish wattles
18:58and I want my shoe to look like wattle flowers
19:00and the filling is wattle seed, yuzu and miso
19:02with a little yuzu veil on top.
19:06I was not expecting that.
19:08That's the trick.
19:09Hey, menna.
19:10Hi.
19:11Tell us what you're making.
19:12So I've got a bit of a fusion thing going on,
19:14a little bit of Italian
19:15and a little bit of a Filipino.
19:17I'm making ravioli oxtail
19:20with a curry curry beurre blanc,
19:22some quick old bits
19:23and some crispy eggplant.
19:25Okay.
19:26And then I'm going to make like a beurre blanc story.
19:29Watch out.
19:31You work that dough, Belinda.
19:34I'll work that dough, baby.
19:36Go, Belinda.
19:38Go, Spice and Skull.
19:41I am making an egg yolk ravioli
19:45with a burnt butter sage sauce.
19:48I'm going to put a parmesan crisp in
19:51and I think that's it.
19:54I want the apron like crazy.
19:56I'm going to run away with it.
19:57If I could run up and grab it,
19:58I would.
19:59I think I'm definitely a threat.
20:01I'm that, you know,
20:02little sneaky ninja in the background.
20:04That looks amazing, Emily.
20:06Yeah, boy.
20:09I was basically brought up
20:11in a little Chinese restaurant.
20:14My parents originally came from Guangzhou, China
20:17and kind of settled in Dubbo
20:19because my pop opened
20:20one of the first Chinese restaurants there.
20:22I was the little Asian kid under the counter,
20:24so I used to pop there
20:25and I'd be like helping take orders if I could.
20:29I used to always just watch them cook.
20:31A lot of the restaurant food was very westernized.
20:35You know, the beef black bean,
20:36the Mongolian lamb and kind of that.
20:37But in reality,
20:39we don't usually eat that at home.
20:41All right, guys, let's mix this up.
20:43When it comes to my cooking style,
20:44it's really very authentic Chinese food.
20:47Very, like, spicy or something really sour.
20:50Some intense traditional herbal flavors.
20:53Food that people have never seen before
20:56or haven't eaten before.
20:57I cook Chinese food with heaps of love
21:00and no MSG.
21:02It's crackalackim indeed.
21:06I'm cooking my rendition
21:07of wonton noodle soup
21:09with a Chinese chicken herbal broth.
21:12Whoa, check this out.
21:14So it has some goji berries,
21:16longan, astragalus root.
21:18So you're really nourishing us today.
21:20I am making sure that you stay healthy
21:21so you can keep me on the show.
21:23I love your energy.
21:25I'm going to flavor bomb the judges like crazy.
21:29Is there an oven in this here?
21:31Oh, no, it's these tea towels.
21:33This is superb already.
21:35Nice and flat, equal, perfect.
21:38I'm doing a butterfly trout
21:40and my fish needs to be cooked absolutely perfectly.
21:44I'm going to be cooking this fish on the hibachi,
21:47so open flame.
21:49It's going to carry a really nice smoky,
21:51luscious flavor into that trout.
22:00This is unbelievable.
22:02Like, you know, all these surroundings are so...
22:04Well, they're actually kind of familiar
22:05because I've been watching the show for so long.
22:08I mean, I've been watching this show
22:09since your first season, Poe.
22:11Oh, really?
22:12Yeah, yeah.
22:16I think Petro is awestruck over Poe.
22:20You're a big name in the household.
22:22My mum loves it.
22:23Understandably, they are such icons.
22:26That is a lot of fame.
22:27There you go.
22:29Ah, that's all right.
22:30That's all right.
22:31This is unbelievable.
22:33I think Petro just really needs to take a breath
22:35and focus and just really give his dish
22:38all of the attention that it deserves.
22:42It's looking good.
23:00I have some hibachi anxiety.
23:04Yeah.
23:05Hibachi's dangerous.
23:21There's only ten aprons tonight
23:22and there's only four tomorrow
23:24and I have to give this cook everything I've got
23:27to get one of those ten aprons.
23:29And it kicks you.
23:33I'm happy with that.
23:34I'm cooking octopus with an india puree
23:36and pickled fennel
23:38but I really need to try and elevate this,
23:41show some techniques
23:42and nail these flavours.
23:44What am I doing?
23:45100.
23:47Now that my citrus caviar is done,
23:49I can move onto my squidding twill.
23:52What's happening?
23:53As it hits the pan,
23:54it starts to bubble
23:55and it creates this, like, lace-like texture.
23:59That black contrast against your red puree
24:01I think is going to give this dish a real wow factor.
24:04OK, we're done.
24:06But I have to be so careful with it
24:07because it's quite thin.
24:09We are done.
24:10Octopus has been in the pressure cooker
24:12and it's perfectly tender.
24:15Now I need to get it onto a really hot pan
24:17to get some char onto it
24:18to give that smoky flavour.
24:25I've been waiting so long
24:26to get into this kitchen.
24:27Everything has to be perfect.
24:30You're like a musical conductor.
24:32Look at that, you're everywhere, huh?
24:34It does feel like that
24:34but it's just the same as raising four kids.
24:36I can't wait to see if you're trying your food, by the way.
24:39Oh, why thank you.
24:42Oh, that is not what I want.
24:44Dot's like it's so clean, man.
24:47So calmly as well.
24:48So calm, so clean.
24:49I'm feeling good.
24:51I feel so at home.
24:53Relax.
24:54Um, I think I'm forgetting
24:56I'm actually in the MasterChef kitchen.
25:01You're okay, girl.
25:03You're okay.
25:05Things going well.
25:06I'm just getting my peas ready for my salad.
25:09The lamb needs to be done.
25:11It needs resting time.
25:12I have to make sure it's pink in the middle,
25:14blushing, um,
25:15but we want it nice and toasted on the outside
25:17because it is rubbed in the dukkha.
25:19Okay, guys.
25:2015 minutes to go.
25:22Good luck.
25:23Wow.
25:28How is there only 15 minutes to go?
25:30A few minutes.
25:31A few minutes.
25:33I've spent so much time
25:35getting this flatbread dough right.
25:37I feel like I've been in a trend.
25:39Keep up the pace.
25:40I need to get this rolled out.
25:41I need to cook my lamb.
25:43The pressure's on.
25:45This is not hot.
25:46Well, keep going, yeah?
25:49I'm trying.
25:50I'll just rest it now.
25:51Yeah.
25:55Okay, the flatbread's flatbreading.
25:57Fabulous.
25:58You got this.
26:01Towards the end of the cook,
26:02it's important to, like,
26:03stay on track what I'm actually doing.
26:05So, yeah, there's a lot of elements.
26:07All my elements are on the go.
26:09It's just, like,
26:09I'm trying to make sure I balance the jus.
26:13Yum.
26:13I have to make sure I balance this fennel puree
26:16and cook the quail.
26:19Breads are almost done.
26:20I'm just going to have to finish legs in the oven.
26:23Oh, my goodness.
26:25I'm actually working so hard for the Yemeni feast.
26:28They are seven dishes and they are a lot.
26:31They all have different components.
26:32I'm working so hard to get them all done in time.
26:37It will work.
26:38I'll make it work.
26:41Oh, I'm going 1,000 things on right now at the moment.
26:45I was expecting the welling to brown up by now,
26:49but it's not doing that.
26:51I'm just trying to crank up the heat a bit more
26:53to hopefully speed up that process.
26:56I've got my fingers crossed.
27:00I've got a lot of things to do.
27:02I have to temper my chickpeas
27:04and I have to fry my katori,
27:08which is the hero element.
27:09So I'm freaking out right now.
27:12Yeah, this is not going to hold the shake.
27:14Come on, Emily.
27:15Yeah, man, I can't even open the flour.
27:18The Chinese herbal soup is simmering.
27:22And it is...
27:25The chicken flavours coming through.
27:27So are the red dates and the goji berries.
27:30And I'm working on my wonton filling as well.
27:33I am sweating.
27:36Prawns, chicken mince, coriander, Chinese chives,
27:40my scallion oil and the prawn oil.
27:43Basically, my goal is to actually flavour bomb the judges.
27:47Out of the, you know, pants.
27:51Wow, look.
27:52Emily knows what she's doing.
27:54I feel you.
27:56Making sure that my wontons are nicely wrapped.
28:00I have my ancestors screaming down at me,
28:02making sure that there's only three wontons on there.
28:06You know, three means, you know, birth
28:07or, like, to grow something,
28:09but four means death and five means no.
28:12So if I want this white apron,
28:14I need three on the plate
28:15and then hopefully I'm done.
28:18Hopefully they love it.
28:20Are you good, babe?
28:21I'm just trying to finish this as best as I can.
28:24Oh, my God.
28:25I was making brocconcini.
28:27Yum.
28:27Get this man a panini shop, Asap.
28:30I'm feeling a lot of pressure at the moment.
28:33I know that there's a lot to get done
28:34and not much time left at all.
28:36I'm making my mayo, I'm making my salad,
28:38and I'll finish off with my cheese.
28:40Where's your porchetta?
28:42Still in.
28:43Don't open it.
28:43I just want it to get real crispy.
28:45Yeah, so do I.
28:48My ciabatta looks nice with brown,
28:50crispy, crunchy.
28:51It's got that real old bakery-type wood-fire feel to it.
28:56Oh, that's nice.
28:58That's good, Vinny.
29:01I pull my porchetta out of the oven.
29:03That's hot.
29:05I'm crossing my fingers now.
29:07Watch your fingers, yeah?
29:09Because I've had to adapt this recipe.
29:11I'm putting my whole dream on the line with this porchetta.
29:20Bro, so good.
29:22So good.
29:24My porchetta is looking good.
29:26I am confident I've cooked it perfectly.
29:28So I'll start making my panini.
29:30I feel like I can win one of those white aprons.
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